- Aug 27, 2008
- 5,170
- 409
This will be my second brisket. I'm sure this will be better than the first, now that I have some great info from members here to get it done right.
I started with an 11lb packer and put a boning knife to work on trimming.
It lost about 4lbs on this slash diet:
Rubbed with fine ground black pepper, powdered kosher salt, powdered dried onion, garlic powder, paprika, and chili powder:
It's in the temporarily modded Smoke Vault @ 210-220* with hickory, while I run more temp checks today.
Back with more later.
Thanks!
Eric
I started with an 11lb packer and put a boning knife to work on trimming.
It lost about 4lbs on this slash diet:
Rubbed with fine ground black pepper, powdered kosher salt, powdered dried onion, garlic powder, paprika, and chili powder:
It's in the temporarily modded Smoke Vault @ 210-220* with hickory, while I run more temp checks today.
Back with more later.
Thanks!
Eric